Name: Everything-Crusted Tofu Breakfast Sandwiches for Two
Total time: 20 min
Ingredients: ½ ripe avocado; 3 tablespoons finely chopped jarred pepperoncini; 2 tablespoons chopped fresh basil; ¼ cup salt-free everything bagel seasoning; 4 teaspoons cornstarch; 7 ounces firm or extra-firm tofu , sliced into 4 even slabs; ¼ teaspoon table salt; ⅛ teaspoon pepper; 1 tablespoon extra-virgin olive oil; 2 burger buns , halved and lightly toasted; 4 slices tomato; ½ cup baby arugula

Why This Recipe Works

Breakfast sandwiches are one of those wonderful foods that are actually much easier to pull off when veganized and scaled for two. No cracking egg after egg or juggling multiple pans: The only element that requires cooking is the tofu, slabs of which get an everything bagel seasoning–cornstarch coating before being pan-seared until crunchy. Tofu is usually pressed to rid it of excess moisture, but here a little moisture helps the coating stick, so skipping this step is a great timesaver. Finally, we slather a couple of burger buns with a creamy spread made from the unexpectedly delicious combo of mashed avocado, tangy pepperoncini, and basil and then layer on slabs of the crusty tofu, sliced tomato, and peppery baby arugula.

Before You Begin

Since this recipe requires a full ¼ cup of everything bagel seasoning, it's very important to use a salt-free variety or the sandwiches will be overwhelmingly salty. If you can't find salt-free everything bagel seasoning, substitute 1 tablespoon sesame seeds, 1 tablespoon poppy seeds, 1 tablespoon granulated garlic, and 1 tablespoon dried onion flakes. For the 7 ounces of tofu called for here, start by cutting a 14-ounce block of tofu in half crosswise.

Instructions

Mash avocado with fork in small bowl until mostly smooth, then stir in pepperoncini and basil. Season with salt and pepper to taste; set aside.

Whisk everything bagel seasoning and cornstarch together in shallow dish. Sprinkle tofu with salt and pepper, then coat on all sides with seasoning mixture, pressing gently to adhere.

Heat oil in 10- or 12-inch nonstick skillet over medium heat until shimmering. Add tofu and cook until crust is lightly browned, about 2 minutes per side; transfer to paper towel–lined plate.

Spread avocado mixture evenly over bun bottoms. Top each with 2 slabs tofu, tomato, arugula, and bun tops. Serve.